This marinated green bean salad recipe is perfect for summer potlucks, cookouts, and picnics! Just six ingredients means it takes minutes to put together so you can have more time to enjoy all the summer fun.
2 Wash and trim the green beans and snap in half, or cut with a sharp knife.
3 Set aside.
4 Wash the potatoes and tomatoes.
5 Slice the tomatoes in half.
8 Bring a big pot of salted water to a boil over medium-high heat.
9 Add the prepared string beans.
10 Turn the heat down to low, cover, and simmer until al dente (crisp-tender) about 6 minutes. The time depends on the size of the green beans, too - keep an eye on them and check often for doneness.
11 Drain in a colander.
12 Quickly plunge the beans into ice water. This will stop the cooking and help them to stay bright green.
13 Let stand for about 3 minutes then drain in the colander.
14 Pat dry.
17 Bring salted water to a boil in a large saucepan.
18 Add the potatoes and cook until fork tender. Do not overcook - you don't want them to be mushy. This should take about 10 minutes, depending on the size of the potatoes.
19 Drain and pat dry.
22 Add the green beans, potatoes, tomatoes, onions, and parsley or basil to a large bowl.
23 Mix gently to combine. This is easiest if you use your hands.
24 Pour the Italian dressing over the top and mix with a big wooden spoon.
25 Cover with plastic wrap and refrigerate for at least 2 hours if possible.
26 Just before serving stir the salad up and taste it. Add more dressing if needed.
27 Sprinkle with some coarse sea salt and cracked black pepper if desired.
